Food & Wine
Baked eggplant with parmesan
Hearty, delicious and nutritious, this dish isn’t completely guilt free but it’s not as bad as its carb-laden relatives.
Ingredients:
- Olive oil, for baking sheets
- 2 large eggs
- ¾ cup plain dry breadcrumbs
- ¾ cup finely grated Parmesan, plus 2 tablespoons for topping
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- Coarse salt and ground pepper
- 2 large eggplants, peeled and sliced into ½-inch rounds
- 6 cups store-bought chunky tomato sauce or homemade chunky tomato sauce
- 1 ½ cups shredded mozzarella